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Place 1 cup of uncooked quinoa in a fine-mesh strainer, and rinse thoroughly with water.Cook 1 cup of Quinoa to 2 cups of water.When it boils turn down the heat to medium. Cover & cook the quinoa for 10 to 15 minutes. Fluff it gently with a fork.Mince 2 cloves of garlic.For the dressing, in a small bowl add the minced garlic.Then add olive oil, apple cider vinegar, lemon juice, honey, salt & pepper.Mix everything well and set aside. In a large salad bowl, combine arugula & quinoa. Pour the dressing over the salad.Add dried cranberries and pecan nuts.Toss it all together and serve.